f you like robust modern Mediterranean flavors, this simple-to-prepare but special pasta dish will appeal to you. The piquant garlic, chilli, and lemon mix contrasts well with the peppery rocket leaves and makes for a quick and stylish lunch or supper dish. It can be whipped up in less than 15 minutes: ideal if you have little time to spare for cooking.
12 oz (340 g) dried egg-free spaghetti
2 tbsp lemon juice
4 tbsp olive oil
2 oz (55 g) rocket torn into 1 in (2.5 cm) pieces or shredded finely
4 garlic cloves, finely chopped
1 oz (30 g) Parmesan, grated plus extra to serve
1 red chilli, deseeded and chopped
sea salt and freshly ground black pepper to season
zest of 1 1/2 lemons
- Cook the pasta in a large pan of boiling water according to the packet instructions or until al dente.
- While the pasta is cooking, heat the oil in a small pan over a low heat. Add the garlic, chilli, and lemon zest. Cook until the garlic has softened (about 2 minutes). Add the lemon juice.
- Drain the pasta and pour over the flavoured oil. Add the rocket leaves and parmesan and toss well.
- Season to taste with salt and pepper and serve immediately, with extra Parmesan on the side.